zoom braised sprout and pancetta pasta

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    Butter-braised sprout & pancetta pasta

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    Butter-braised sprout & pancetta pasta

    This is a great way to use up any leftover Brussels sprouts from Christmas.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Serves: 4


    12 rashers Cooks’ Ingredients Sliced Pancetta
    330g pack trimmed Brussels sprouts
    360g dried farfalle
    2 echalion shallots, halved and finely sliced
    1 clove garlic, crushed
    60g Lurpak Slightly Salted Butter
    100g Cooks’ Ingredients Fresh Chicken Stock
    1 unwaxed lemon, zest and wedges
    50g finely grated pecorino


    1.Put the pancetta in a large sauté or deep-sided frying pan for which you have a lid. Set over a medium-high heat and cook for 2-3 minutes on each side until golden and crisp. Meanwhile, cut 2/3 of the Brussels sprouts into quarters and shred the rest; set aside.

    2. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Lift the pancetta out of the pan and set on a sheet of kitchen paper. Leave the fat in the pan and fry the shallots and garlic for 1 minute to soften.

    Add the butter, stock and quartered sprouts with a pinch of salt. Cover with the lid and cook for 4 minutes. Uncover, tip in the shredded sprouts and cook for another 2 minutes.

    3. Scoop out a mugful of the pasta cooking water, then drain the pasta. Tip the pasta into the pan along with the sprouts, lemon zest and pecorino. Toss together, adding a splash of cooking water to loosen if needed. Dividebetween plates, top with shards of pancetta and serve with the lemon wedges.

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